Wednesday, January 23, 2013

Dum Biryani! Hyderabad is famous for Charminar, pearls and last but not least for its authentic Dum Biryani! I was born and bought up in Hyderabad and was introduced to many styles of Dum biryani, I keep trying it with different variations and every time it comes out phenomenal! That credit doesn't go wholly to me but to the ingredients and style of cooking which gives simply awesome taste to it.

Ingredients:

Mutton- 2 lbs

Basmati rice- 5 cups

Shahjeera- 1tsp

Onion -1

Cardamom -4

Cloves-5

Cinnamon stick- small piece

Star Anise- 3

Ginger garlic paste- 1tsp

Pudina leaves(Mint leaves)- Full bunch

Salt- as per taste

Green chillies- 3-4

Garam masala- 1 tsp

Red chilli powder- 1tbsp

Dhaniya powder - 1tsp

Bay leaves - 3-4

Curd- 2 scoops

Jalapeños- 4

Turmeric - pinch

Eggs- 3

Ghee- 2 tsp

Cut onions in julienne style and Jalapenos

Heat oil in a pan and fry onions,few mint leaves and Jalapenos with a pinch of turmeric.

Take a pressure cooker, add 2 tbsp of oil and add mint leaves and fry for 2 minutes.

Then add the marinated mutton and cook it for 4 whistles.

Take a aluminium foil tray/non stick heavy bottom pan and coat it with ghee. Just be generous here :)

Put a layer of cooked basmati rice, then a layer of mutton, and then a layer of fried onions-jalapeños.

Repeat the layers and top layer should be onions-jalapenos

Place boiled and peeled eggs on top

Then mix red food color with a cup of milk and pour it on rice.

Squeeze lemon juice and cover the tray with aluminium foil.

Pre-heat oven on 350 degrees and then put the biryani tray in the oven.

Let it stay in oven for minimum 45 minutes to an hour.

** If you do not have a oven, Coat a thick bottomed vessel with ghee and put the layers as mentioned above. Close a lid and put a heavy weight in the lid and cook it for 45 minutes on very low flame on stove.

Indian breakfast! Typical south indian breakfast items are Idly, Dosa, Vada, Upma. Uggani is a variation of upma and most famous in Rayalseema region of Andhra. It usually is served with mirchi bajji (What the rayalseema folks call it as 'Puggalu').